Fermented entirely in stainless steel, Ocel is doughy and dark-golden in color, and despite its lack of barrel influence, the nose is ripe. On the palate, it finds its balance, showing off an abundance of apple and pear along with juicy acidity.
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Reviews wines from California.
Contributing Editor Virginie Boone has been with Wine Enthusiast since 2010, and reviews the wines of Napa and Sonoma. Boone began her writing career with Lonely Planet travel guides, which eventually led to California-focused wine coverage. She contributes to the Santa Rosa Press Democrat
and Sonoma Magazine
, and is a regular panelist and speaker on wine topics in California and beyond.